Stock, Soup, and Sauce Preparation - HRI 219 at Patrick Henry Community College


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HRI 219 - Stock, Soup, and Sauce Preparation
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

Schedule at Patrick Henry Community College

Not scheduled
Class # Section Credits Day Time Start Location Mode
25866 HRI 219-01 3
    Th  
1:00 p.m.-2:50 p.m.
2021-01-07 Main P
25867 HRI 219-01L 0
    Th  
3:00 p.m.-5:50 p.m.
2021-01-07 Main P
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